Heart-Healthy Roasted Chicken with Savory Vegetables
Elevate your weeknight dinner with this heart-healthy roasted chicken and savory vegetable recipe, a flavorful and nutrient-packed delight! Perfectly seasoned boneless, skinless chicken breasts are marinated in a vibrant olive oil, lemon juice, garlic, and herb blend, ensuring every bite bursts with zest. Paired with a colorful medley of red bell peppers, zucchini, broccoli, and red onion, this oven-roasted dish combines lean protein with fiber-rich vegetables for a balanced and wholesome meal. Ready in under an hour, this easy-to-make recipe is perfect for meal prep or impressing dinner guests with minimal effort. Serve hot for a nourishing feast that’s as delicious as it is good for the heart. Keywords: heart-healthy chicken recipe, roasted chicken and vegetables, lean protein dinner ideas.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces red bell peppers, cut into strips
- 1 large zucchini, sliced
- 2 cups broccoli florets
- 1 large red onion, cut into wedges
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, combine olive oil, lemon juice, minced garlic, thyme leaves, rosemary, salt, and black pepper. Mix well to create a marinade.
Place the chicken breasts in a large ziplock bag or shallow dish. Pour half of the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 15 minutes.
While the chicken is marinating, prepare the vegetables. In a large bowl, combine red bell pepper strips, sliced zucchini, broccoli florets, and red onion wedges.
Drizzle the remaining half of the marinade over the vegetables and toss until they are evenly coated.
Spread the marinated vegetables onto a large baking sheet lined with parchment paper.
Remove the chicken from the refrigerator and place it on top of the vegetables on the baking sheet.
Roast in the preheated oven for 35 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
Remove from the oven and let rest for a few minutes. Serve the roasted chicken with the savory vegetables on the side.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 24.2 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 285 mg | 22% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3245 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
